The Soup Diva

Mom used to make these every Christmas. Even people who don’t like fruitcake LOVE these cookies!

• 1 stick butter, softened
• ½ cup brown sugar, well packed
• 2 eggs
• 1½ tablespoons milk or egg nog
• 1½ teaspoons baking soda
• 1½ cups flour
• ½ cup orange juice
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 2 cups chopped pecans
• 1 pound chopped candied fruit

Preheat oven to 325 degrees. In a medium bowl, stir together the chopped candied fruit with a few tablespoons of the flour. This will prevent the fruit from sticking together later. Set aside. Sift together the spices, remaining flour, and baking soda. Cream together butter and sugar. Add eggs, one at at time, then milk and juice. Add the sifted dry ingredients, then fold in the nuts and floured fruit. The dough will almost seem more like a cake batter than a cookie dough in consistency – that is ok, it’s how it is supposed to be. Drop by teaspoons about 1 inch apart (cookies will not spread much at all) on the prepared cookie sheets. Bake for about 20 minutes or until golden. Allow to cool for 2 minutes on the cookie sheets before transferring to a rack to cool completely. Makes about 5 dozen.

These cookies will last about 2 weeks at room temperature, longer in the freezer. They will get even better as they age, so you can make them when it’s convenient for you!